Wednesday, May 15, 2013

Traveling and a Recipe

Hey guys! How are you doing? I'm traveling around Wisconsin over the next 3 days and missing my bed, routine, and pantry. For this trip I packed a couple of meals and snacks, but wasn't planning on 2 overnights, so I'll run out of food tomorrow. Here's what I brought with me:

Fresh cut veggies: Carrots, Yellow Pepper, Green Pepper

Hummus: Chili Pepper and Jalapeno Cilantro

Fruit: Strawberries and Pineapple

Salad: Topped with Mushrooms and Roasted Pork Loin

Shrimp Stir Fry

Muesli Bars

Protein Pancake

Now that I typed it all out it seems like so much! Which makes sense, because it took me an hour to prep everything last night.

I worked out this afternoon in the hotel gym where they had the COOLEST machines!! They were touch screen and had the TV playing in them. You could see everything all at once which made the elliptical easy for this ADD runner to do. Yes, I think I have ADD when running. If there's nothing to look at or distract myself I get bored and want to quit. What about you? Is the treadmill challenging for you too?

After I did a mile on the elliptical and 3 on the bike, I did the Tone It Up Thighs routine. Killer workout especially after doing a lot yesterday! I'm not letting my itchy eyes keep me down :)

Heating up dinner in the lobby!

And, it would be mean of me to leave you without this amazing tropical cake recipe...so here you go!

Tropical Lime Cake! (Makes 6-8 Servings)

Ingredients:

1/3 cup (2 packs) Perfect Fit Protein

1 cup Almond Flour

1/4 cup Ground Flax Seed

1 tsp Baking Powder

1/4 cup Truvia (or a Stevia of your choice)

1 cup Unsweetened Shredded Coconut

2 Eggs

1/2 cup Lime Juice

1/4 cup Almond Milk

3/4 cup Chopped Fresh Pineapple

Directions:

Preheat oven to 375 degrees.

Combine all liquid ingredients together in one bowl, and all dry ingredients together in another bowl.